Extra Virgin Olive Oil is the oil obtained from the fruit of the
olive tree solely by mechanical or other physical means under conditions
that do not cause alterations in the oil. The olive has not undergone
any treatment other than washing, centrifugation (or mechanical
pressing) and filtration. The oil is tested and must have an acidity
of less than 1%. This level is soon to be lowered to 0.8%
Extra Virgin Olive Oil is cholesterol free.
On our farm the fruit has been hand picked to minimise bruising
and pressed as soon as possible after harvest to ensure the production
of the freshest, best quality oil possible.
When choosing oils beware of the terms
"light" (means light in colour, not fat content),
"pure" (means the oil consists of a blend of refined olive
oil and virgin olive oil).
Taste - Like wines, olive oils can vary in taste according to a
variety of reasons. The type of trees, timing of harvest, soil types
and other factors (including seasonal) can affect the characteristics
of each oil's taste. I encourage you to experiment with Australian
Extra Virgin Olive Oils to find the one that suits your taste.